Tasty spinach with cabbage and none meatless Bacon

One meal dish, take a few minutes to prepare! Feel free to make it more interesting by adding some sweet peppers and mushrooms, I love mushroom and sweet peppers. My allergies will not allow me to have mushrooms or sweet peppers so I made mine’s as simple as possible for me.


Meatless bacon

Mushrooms (optional
1 cup Spinach, fresh
1/2 cup Kohlrabi, cubed (or Turnips)
1/4 teaspoon Black Pepper
1/3 teaspoon White Wine Vinegar

3 cups Cabbage, shredded
1/3 cup Onions, chopped
1 teaspoon Garlic, minced


Cook the kohlrabi in water until it is fork tender. Drain. In a deep pan, cook the bacon until almost crisp.  Add the garlic, onions  until the onion is glazed. Add the kohlrabi, bacon, and seasonings, then continue to stir and fry until the mushrooms are lightly browned if you are using mushrooms.

Stir in the spinach leaves, then add the shredded cabbage. Stir cook the cabbage until it Is limp and just tender, but is not overdone. Remove from the heat and stir in the vinegar. Serve.

Simply Pumpkin Corn, Flavoured Soup Mix.

By using grace brand! It has no additives apart from the wheat flour. It has no artificial colours flavours or preservatives. If you are not in the mood to stand in the kitchen preparing a big meal, especially at the beginning of the weekend. All you need is a handful of spinach and a few corns on the cob, some spring onion, garlic cloves and a packet of grace pumpkin noodles combine all the ingredients in a saucepan with enough water to cover over your corn and spinach and add a nob of vegan butter and chilli pepper, a few small gluten-free dumplings, if you like and stir and leave to cook until the corn and dumplings, are ready then served with homemade hot bread or bread of your choice.

Super-fast Thai Blender Curry

Thai food that is the perfect cuisine for those moments when you need a quick and tasty meal and not in the mood for cooking. Thai dishes are based on quick-cooking techniques using fresh aromatic and spicy ingredients. By making this curry in a blender, you save a lot of time and you’ll have a great tasting meal that’s amazingly delicious and packed with goodness.


3 spring onions, chopped

1 thum-sized piece of ginger, roughly chopped juice of lemon

bunch of coriander, roughly chopped

3 garlic cloves, crushed

2 tbsp of sugar

1/2 tsp tamari sauce

1 red hot chilli pepper, finely chopped

400ml soy or oats single cream

1/2 cup vegetable stock

1 head of broccoli, cut into florets and stem peeled and and sliced

100g raw pumpkin seeds

300g baby potatoes, peeled and washed and boil


Preheat the oven to 180°/C/gas mark 4. and line a baking with baking paper. To make the curry sauce. Put the spring onions, ginger and lemon juice, coriander, garlic and soy single cream, sugar, tamari, chilli and vegetable stock into a blender and blend until smooth. Then transfer everything to a large pan and bring to boil. Add the cook drained baby potatoes and broccoli and leave to cook for 4-5 minutes and add a tbsp of green Thai paste if need be. Until broccoli are tender because the potatoes are already cooked, you don’t want to overcook them. Taste to see whether it needs some salt and adjust accordingly. Meanwhile, put the pumpkin seeds on a lined tray and bake in the middle of the oven for 3-4 minutes until golden. The nuts burn easily. So check them frequently. When they are ready remove from oven and allow the oven pumpkin and allow the pumpkin seeds to cool a little. Top the curry with pumpkin seeds and served with plain basmati rice or a dish of your choice.

Shirataki Noodles

Shirataki noodles are long, white noodles they’re often called miracle noodles or Konjac noodles. They’re made from glucomanna, a type of fiber that comes from the konjac plant. Konjac grows in Japan, China, and southeast Asia.

It contains very few digestive carbs-but most of its carbs came from glucomannan finer. Shirataki noodles contains a lot of water. In fact, they are about 79% water 3% glyucomanan fiber they are also very low in calories and a small number of carbs.

A variety call-out shirataki noodles is very similar to traditional shirataki noodles, but with added tofu that provides a few additional valor and a small number of digestive carbs. High in viscous fiber glucomannan is highly viscous fiber, which is a type of soluble fiber that can absorb water. To form gel. In fact, glucomannan can absorb up to 50 times its weight in water, as reflected in shirataki noodles extremely high water content. These noodles move through your digestive system very slowly, which helps you feel full and delays nutrient absorpti s as a prebiotic. It nourishes the bacteria living in your colon, also known as the gut flora, or microbia. In your colon, bacteria, ferment fiber into short-Chain fatty acids, which can fight inflammation, boost immune function and provide other health benefits.

A recent human study estimated that fermenting glucomannan to short chain-fatty acids produces one calories per gram of fiber. Since a typical 4-ounce (113grams) serving of shirataki noodles contains about 1-3 grams of glucomannan, it’s especially a calorie-free food. Can help you lose weight shirtaki noodles can be a powerful weight loss tool.

Their viscous fiber delays stomach emptying, so you stay full longer and end up eating less. In addition fiber into short-chain fatty acids can stimulate the realese of a gut harmone that increases feelings of fullness what’s more, taking glocomannan before consuming a lo of carbs appears to reduce levels of hunger harmony ghrelin.

One bevy of seven studies found that people who took glucomannan 4-8 weeks lost 3-5.5 pound (1.4-2.5kg) another eight week study observed no difference in weight loss between overweight and obese people who took glucomannan in tablet or supplement form taken with water, shirtaki noodles would likely have similar effects.

Nevertheless there are no studies available on shiritaki noodles specifically. Additionally, timing may play a role.Glucomannan supplement are typically taken up to an hour before a meal, which the noodles are part of a meal.

Konnyoku noodles, with sausages and spinach

Spiced sausages and basil tofu, with sweet onion, chilli and coriander

Flavored vegan sausages with basil tofu, which is my favourite and caramelized onions, pretty simple dish to prepare if you’re in the mood to spend a few hours in the kitchen. Can be served with rich creamy potatoes.


2 red onions, diced

1 teaspoon medium -hot chilli power

1 teaspoon ground turmeric

1 red or yellow pepper, deseeded cored, and finely diced (optional)

2 tablespoons tomato purèe

8 vegan sausages

1 block of basil tofu

a handful of fresh coriander leaves, chopped, to garnish


Heat 2 tablespoons of sunflower oil in a frying pan and cook the onion over a high heat for 3-4 minutes until they start to change colors, then reduce the heat and cook for a further 3-4 minutes until soft.

Tip in 2 teaspoons of ginger -garlic paste and cook for a minute, then add the chilli power and turmeric and cook for a few seconds.

Mix in the red or yellow pepper and fryober a high heat for 4-5 minutes until it begins to soften, then reduce the heat, cover and cook for a further 3-4 minutes. Tip in the tomato purèe, season with salt and cook for a minute.

Meanwhile, heat a separate frying pan until hot, then fry the sausages for 10-15 minutes, turning regularly, until cooked all the way through. Drain on kitchen paper, then cut the sausages in1 I’m pieces and add to the onion pan. Mix well.

Garnish with the coriander and serve with rot is or pitta bread.


Pumpkin is a variety of sqush

Pumpkin is a variety of squash that people often think of a traditional Halloween decoration or thanks giving pre filling. However, the flesh of the pumpkin plant provide a range of health benefits outside festivities. Pumpkin is a plump, nutritious orange vegetables, and highly nutrient dense food. It is low in calories but rich in vitamin and minerals, all of which are also in it’s seeds leaves and juices.

These are many ways to incorporate the pumpkin into deserts, soups, salads, preserves and even as a substitutes for butter. Pumpkin has a range of fantastic benefits, including being one of the best-known sources of beta carotene. Beta carotene is a powerful Antioxidant that gives orange vegetables and fruits their vibrant colors. The body converts any ingested beta carotene into vitamin A.

Consuming foods with high volumes of beta carotene may have the following benefits: reducing the risk of developing certain types of cancer. Offering Protection against Asthma and heart disease decreasing the risk disease decreasing the risk of age-related muscular degeneration many studies have suggestion that eating more plants foods, such as pumpkin, decreases the risk of obesity and overall mortality it can also help a person to avoid diabetes and heart, promote a healthy complexion and hair increase energy and healthy body mass index (BMI)

Research Has Demonsted

The the following the benefits: Regulating blood pressure Eating Pumpkin is good for the Heart. The fiber, Potassium, and vitamin C content in pumpkin all support Heart healt. Results of a 2017 study of 2, 722 Participants suggested that consuming enough potassium may be almost as important as decreasing sodium in treatment of high blood pressure. We need to take care of our health especially now with this COVID-19 to build our immune system and stay physically and mentally and emotionally strong, eating healthy and exercising should be a major part of our lives.

Pumpkin Takari


450 g/1 lb peeled pumpkin, cut in small bites

1 onion, peeled, and chopped

2 garlic cloves, peeled and crushed

1 tsp turmeric

pinch of salt and pepper

1 chilli (optional )

1 package vegan bacon, already cut in small pieces

450 g/ 1 lb white basmati rice, wased and prepared


Prepare a saucepan with the onion and pumpkin tumeric, salt and pepper, vegan bacon, and chilli if using, with enough water to cook all the ingredients together and a knob of vegan butter allow to cook for 15 minutes, until the pumpkin is cooked. Now add the rice to the saucepan with the rest of ingredients, add more if need to making sure there is enough to cook rice with the pumpkin, not too much water, you don’t want to have the rice too soft. cook for 30 minutes until rice is fully cooked.and served hot.

Tiny Pasta with Fresh Herb Sauce


375g /13 oz small bows pasta with rounded ends or small farfalle

2 tbsp freshly chopped basil

1 tbsp freshly snipped chives

1 tbsp freshly chopped chervil

1 tbsp freshly chopped tarragon

1 tbsp freshly chopped sage

1 tbsp chopped marjoram

1 tbsp freshly chopped thyme

1 tbsp freshly chopped rosemary

Finely grated zest of 1 lemon

75 ml/3 fl oz extra virgin olive oil

2 garlic cloves, peeled and finely chopped

1/2 tsp dried chilli flakes

salt and freshly ground pepper

Freshly grated Parmesan-style vegan cheese, to serve


Bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until al dente

Meanwhile, place all the herbs, the lemon zest, olive oil, garlic and chilli flakes in a heavy-based pan. Heat gently for 2-3 minutes, or until the herbs turn bright green and become very fragrant. Remove from the heat and season to taste with salt and pepper.

Drain the pasta throughly, reserving 2-3 tablespoons of the cooking water. Transfer the pasta to a large warmed bowl.

Pour the heated herb mixture over the pasta and toss together until throughly mixed. Check and adjust the seasoning, adding a little of the pasta cooking water if the pasta mixture seems a bit dry. Transfer to warmed serving dishes and serve immediately with grated cheese.

Health Benefits of Eating Lentils

Lentils are plentiful source of fibre, folic acid and potassium, theses nutrients all support heart health. According to the American heart association (AHA), increase fibre intake can reduce levels of low density lipoprotein (LDL), Cholesterol, or bad cholesterol.

Not only does fibre have links to a lower incidence of cardiovascular disease, but it might slow the progression of the disease in high risk individuals.

Lentils add essential vitamins, minerals, and fibre to the diet. They also provide protein and are excellent replacement for meat in meals. When a person replaces a meat in the diet with a high fibre food, such as lentils, they decreases their risk of heart disease. Heart, Lung, and Blood Institute (NHLBI) recommend this diet for bringing down blood pressure.


Lentils also provide Selenium. Selenium may decrease the rates that Tumours grow. It may also improves a person’s immune response to infections by stimulating the production of T cells. T Cells kill disease. The NIH note that selenium may help reduce rates of Colorectal, Prostate, Lung, bladder, skin, oesophageal, and gastric cancers.


Spiced Brown Lentils with Red Onion


200g brown lentils soaked for 12 hours in boiling water then washed and drained

1 large red onion, finely sliced

2 fresh green chillis, finely chopped (seeds and all)

1 teaspoon garam masala

165ml can coconut milk/ or soy single cream

2 tablespoons freshly, chopped coriander leaves, to garnish


Put the lentils into a large saucepan and add double the quantity of boiling water. Bring back to the boil, then over a medium heat for about 45 minutes until they are mushy. Keep topping up the boiling water if the lentils become too dry; they must be submerged in water at all times. When done , the lentils will have broken down and thickens the cooking liquid.

Meanwhile, heat 2 tablespoons of sunflower oil in a separate, heavy-based saucepan and fry the onion over a high heat until it begins to turn golden. Reduce the heat to medium and cook for a further 3-4 minutes until very soft.

Stir in 2 teaspoons of ginger-garlic paste and the chillies and cook for a few seconds. Tip in the ground spices and cook until sizzling. Add a couple of tablespoons of cold water and cook over a high heat until the water has evaporated.

Stir in the cooked lentils and the coconut milk, or soy single cream then season with salt and bring to the boil. Remove from the heat and sprinkle over the coriander to garnish.

Serve hot with plain boiled rice or couscous and some a shaved cucumber salad, if wish.

Plant-Based Bacon with Cabbage

There’s so many ways of preparing bacon, not sure what to have for dinner! Wanting something simple and easy. And will take a few minutes to prepare knowing you’ll also enjoy it.


Half of a medium sized cabbage, finely chopped

1 small onion, finely diced

1 small tomato, finely diced

175g 6oz plant-based bacon, already chopped in packet/ if not cut in small pieces

1 tsp Apple cider vinegar, for taste taking away a bit of the salt from bacon and giving a nice salty tangy flavour.

4 tbsp olives oil or coconut oil


Heat oil in frying pan, add bacon, allow to cook for a few minutes then add onion, chilli pepper if using, then add your cabbage once cabbage is tender and cooked, add vinegar and black pepper and served preferably with yam, or sweet potatoes, dumplings of your choice..

What’s Okra?

Okra, also known as “lady’s fingers,” is a green flowering plant. Okra belongs to the same plants family as hibiscus and cotton. The term “Okra” most commonly refers to the edible seed pods of plant.

Okra has long been favoured as a food for the healthconscious. It contains: .Potassium, Vitamin B, Vitamin C, Folic Acid, Calcium,

It’s low in calories and has a high dietary fibre content. Recently, a new benefit of including Okra in your diet is being considered. Okra has been suggested to help manage blood sugar in cases of type1, type2, and gestational diabetes.

Incidences of diabetes diagnoses are only increasing, according to the the center of diseases control and prevention.

The verdict is out on whether Okra can be used successfully as a direct diabetes treatment. However, the okra plant does have many proven health benefits. Read on to see if okra could be a viable plant of diabetes treatment plan.

Drinking “Okra water” is a popular new method of using okra. Some have even suggested that drinking it helps lessen diabetes symptoms. The drinks is made by putting okra pods in water and soaking them overnight. Some of the valuable nutrients in the skin and seeds pods will be absorbed into the water. If you’re not crazy about the taste of okra, drinking this okra water solution is quick and simple way to derive the benefits of okra without eating it.

I love okraI’m allergic it’s from the rubber family, and I usually struggle to cook foods that I’m allergic to, okra doesn’t have a smell so I was okay cooking it for the kids.

Okra with plant Based-Bacon

175g/6 oz bacon

300g/11 oz okra

1 green chilli, finely chopped

1 small onion, finely chopped

Black pepper to taste

1/2 cup of coconut oil

1 tbsp of apple cider vinegar

1 large tomatoes, chopped


Heat oil in frying pan, then add bacon to browned, in the meantime place okra in saucepan with boiling water with a pinch of salt to cook for few minutes until tender. Once bacon is ready then add your onion, and chilli and tomato, drained the okra and add to the bacon mixture with apples cider vinegar with give it a nice flavour. Then serve with dumplings, yam, and pumpkin etc.

Pictures of raw okra

Okra and Bacon dish..

Yam and dumplings and pumpkin served with okra and bacon

Ackee Dish with Bacon..

Ackee is the National fruit of Jamaica, it’s actually Native Tropical Fruits of west Africa. It’s believed that samples of the tree were bought to the Caribbean island in the 18 century and its been there ever since. The health benefits of ackee it’s rich in finer, which can helps regulate bowel elimination by adding back to your stool and quickening movement through your intestines. Fibre can help lower your risk of bloating, cramping, constipation and inflammation of the colon it may also help bad cholesterol levels, thereby helping boost heart health.

Blood pressure

Ackee is rich in potassium, which is known to help vasodilator. It works by opening up by dilating your blood vessels so that your cardiovascular system will not work too hard. This can help reduce the risk of arteriosclerosis and damage to your blood vessels.

Blood circulation..

Aside from helping lowering blood pressure, Ackee can help improve your circulation it’s rich in iron, which is crucial because it helps deliver oxygen efficiency around your body. The iron content may help with symptoms of anaemia as well, such as weakness lightheadedness and cognitive issues.


500ml /2 cups Ackee drained
1pk of vegan bacon, finely sliced
Pinch of sea salt
Pinch of black pepper to taste
1 onion finely, chopped
3 tbsp olive oil


Heat saucepan over a medium heat, and add oil, then add bacon allow to browned for a 10 minutes then add onions sauté for 2 minutes then add Ackee salt and black pepper and chilli optional and serve with greens bananas or yam and dumplings.

This is what Ackee looks like before cooked..

Chilli & Rice..


3 tbsp olives oil
1 onion peeled and diced
Handful of broccoli florets
1 red pepper, cored deseeded and
2 garlic cloves, peeled and crushed
½ tsp of hot chilli, powder
1 tsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
400 g/7 oz cooked red kidney beans
1 tbsp lime juice
Pinch unrefined granulated sugar
¼ unrefined Himalayan salt
150 g/5 oz/generous white rice
Vegan yogurt, to serve


Heat the oil in a pan over a medium heat and cook the onion for 5 minutes. Add the broccoli and pepper and cook for 5 minutes. Mix in the garlic, spices and oregano and cook for 1 minuets. Add the canned tomatoes, beans, lime juice and simmer, uncovered, for 20 minutes.

Cook the rice according to the packet instructions.
Serve the rice topped with the chilli, and dollop of vegan yogurt on top, if liked

Fragrant vegetable pot


1 tbsp olive oil

1 cinnamon stick, bruised

3 star anise

Small piece fresh root ginger, grated

1 bird’s eye chilli, deseeded and chopped

300 g/10 oz Thai fragrant rice

1.2 litres 2 ¼ pints vegetable stock

225 g/8 oz broccoli, divided into tiny florets

225 g/8 oz french beans, trimmed and half

1 red pepper, deseeded and chopped (optional)

1 orange pepper, deseeded and chopped (optional)

100 g/4 oz sugar snaps, trimmed

100 g/4 oz baby corn


Heat the oil in a large pan or heavy based saucepan and add the spices, including the chilli if using cook for 2 minutes, stirring constantly.

Add the rice and stir until lightly coated in the spices and oil. Pour in half the stock, bring to the boil and cook for 10 minutes.

Add the remaining stock, the broccoli, French beans and chopped peppers and cook for a further 10 minutes. Add the sugar snap peas and baby corn and cook for 5-8 minuets, or until the vegetables are tender. Remove and discard the cinnamon stick and the star anise and serve sprinkled with chopped coriander, if using.

Vegetable Biryani

2 tsp olive oil, plus a little extra for brushing

2 large onions, peeled and thinly sliced lengthways

2 garlic cloves, peeled and finely chopped

2.5 cm/1 inch piece fresh root ginger,peeled and finely


1 small carrot, peeled and cut into sticks

1 small parsnips, peeled and diced

1 small sweet potato, peeled and diced

1 tbsp medium curry paste

225 /8 oz basmati rice

4 ripe tomatoes, peeled, deseeded

And diced

600 ml/1 pint vegetable stock

175 g/6 oz broccoli florets

50 g/2 oz peas, thawed if frozen

Salt and freshly ground black pepper

To Garnish

Crispy onion rings: freshly ground black pepper, roasted cashews nuts: raisins and fresh coriander leaves (optional).


Preheat the oven to 200°C/400°F/Gas Mark 6. Put 1 tablespoon of the olive oil in a large bowl with the onions and toss to coat. Lightly brush or spray a nonstick baking sheet with a little more oil. Spread half the onions on the baking sheet and cook at the top of the crisp. Remove from the oven and reserve for the garnish.

Meanwhile, heat a large ovenproof casserole over a medium heat and add the remaining oil and onions. Cook for 5-7 minutes until softened and starting to brown. Add a little water if they start to stick. Add the garlic and ginger and cook for another minute, then add the carrot, parsnip, and sweet potato. Cook the vegetables for a minutes, add the stock and stir well. Bring to the boil, cover and simmer over a very gentle heat for about 10 minutes.

Add the broccoli and peas and cook for 8-10 minutes, or until the rice is tender. Season to taste with salt and pepper. Serve garnished with the crispy onions, cashew nuts, raisins and coriander. (Optional) to alleviate the dryness, biryani is best served with dhal and raita.

Coconut Dhal & Pilau Rice


1 tbsp coconut oil/olive oil

1tsp mustard seeds

½ tsp cumin seeds

1 tsp ground turmeric

1 tsp ground coriander

1 small onion, peeled and diced

1 large dried red chilli

1 tomato, chopped

100 g/3 ½ oz dried red lentils

200 ml/ 7 fl oz coconut milk/soy single cream

125 ml/4 fl oz water

Large pinch of salt

For the pilau rice

2 tbsp olive oil

1 small onion, peeled and finely sliced

1 tsp cumin seeds

6 cardamom pods

1 cinnamon stick: 3 cloves

150 g/5 oz basmati rice

300 ml/ 10 fl oz water

For the topping

1 tbsp coriander leaves

Hot red chilli sauce (optional)


For the Dahl, heat the coconut oil and mustard seeds in a pan with the lid on, when the mustard seeds start to pop, add the spices and onion and cook over a medium heat for 5-10 minutes. Add the remaining ingredients. Bring to the boil, stirring frequently. Reduce the heat and simmer for 35 minutes, stirring occasionally

For the rice, heat the olive oil until it is very hot and fry the onion until brown and crispy. Remove the onion and set aside. Add the spices and fry over a medium heat for 1 minutes. Add the rice and fry for 2 minutes. Stirring. Add the water , bring to the boil, reduce the heat. Cover and simmer for 10 minutes until the rice is cooked.

Serve the Dahl on a bed of rice, topped with coriander and red chilli sauce.

Cheesey corn..

Boil corns in salt water with 1 chilli pepper (optional) in a saucepan

Boiled for 20-25 minutes, then remove from heat and drain and served hot with vegan butter or grated vegan cheese…

Corn was first cultivated in parts of Mexico and Central America. Corn contain complex carbohydrates which gets digested at a slower pace it has benefits during pregnancy for both mother and baby.

Corn is usually considered a vegetable but it’s actually a grain, rich in Fibre, Vitamins, minerals, and oxidants although the yellow colour corn maize is very common around the world, did you know that corn varieties comes in many other colours too such as red, orange, blue, purple, white and even black. The kernels of the seeds of the corn hold majority of nutrients and are the most consumed part. If you love munching these little golden kernels then here are more reasons to add them to your diet. Corn may be high in sugar (sucrose) but there are several other properties of this grain that must not be overlooked.

Singapore fried rice vermicelli

2 vegan eggs
1 tsp curry powder
2 tbsp linseed oil
Block of tofu
1 birds eye chilli, chopped
1 in piece of root ginger, grated
1 red pepper, thinly sliced
¼ white cabbage, shredded
150 g/5 ¼ oz rice vermicelli, cooked and drained
200 ml 7 fl oz/1/4 cup vegetable stock
1 tsp sesame seeds (optional)



1 whisk the eggs with a pinch of powder. Heat the oil in a wok and cook the eggs for one to two minutes until resemble an omelette. Remove from the pan and chop.

2.Add the remaining oil to the pan and cook the tofu for a 1minute, then add the chilli, ginger, peppers, cabbage and remaining curry powder. Continue for 2-3 minutes until fragrant. Stirring constantly.

  1. Add the noodles to the pan and add the vegetable stock. Continue to cook until the liquid has been absorbed and the noodles are nice and tender. Mix through the eggs.
  2. Divide between two serving plates and scatter the sesame seeds if using.

I would suggest you use the firm blocks of tofu, I didn’t because I didn’t realise I ran out, so I used what I have instead of going to get what I needed, I was a bit too tired to back to the supermarket! Still it taste delicious, just wasn’t happy with the look of it too crumbled..tofu was too soft😅

rice noodles with pickled vegetables


½ onion, sliced
1 red pepper, sliced
2 carrots, shredded
2 tbsp rice wine vinegar
2 tbsp rice wine
1 tbsp sugar
1 tsp salt
300g/10 ½ oz rice noodles
1 tbsp sesame oil (optional)
1 tbsp light soy sauce
Small bunch of coriander (cilantro, chopped)


1.Place the onion, pepper and carrots into a bowl.

2.Whisk together the vinegar, rice wine, sugar and salt. Pour over the vegetables and add enough water to just cover. Cover the bowl and set aside for 30 minutes.

3.Cook the noodles in boiling water as per the packet instructions. Drain well before tossing through the sesame oil, soy and most of the coriander.

4,Remove the vegetables from the liquid and shake off any excess. Serve the noodles with the pickled vegetables. If there’s any more coriander can be used to garnish.

pumpkin tackari


1 block of tofu, diced
1 tbsp curry powder
1 tsp coriander power
1 tsp masala powder
Salt to taste
1 chilli (optional)
500ml 2 cups diced, pumpkin
1 ½ pint of water
500ml 2 cups basmati rice
2 sprigs of spring onion chopped


Prepare the pumpkin and all spices in a saucepan with water, including the tofu bring to the boil. Cook the pumpkin for 10-15 minutes until soft, then wash rice and drained and add to the pumpkin and tofu and leave to cook on medium heat until water dries out then turn on a low heat until rice is cooked then serve with coriander.

Broccoli Miso Hot Pot


300g (1 ½ cups) brown rice
150 g 1 ½ cup broccoli florets
1 leek, trimmed sliced and rinsed
1 tbsp miso paste
1 fresh chilli, deseeded and
Finely sliced
1 tbsp tamari
1tsp brown sugar
½ x 400g packet firm smoked
Tofu, cut into small cubes
1 tbsp olive oil
1 spring onions, trimmed and
Sliced, to serve


1.Make the broccoli stock by bringing 1 litre (4 cups) water with broccoli and vegetable stock and brown rice pinch of salt and black pepper and leave to simmer until rice almost cooked, keep adding water to make rice is properly cooked.

2.Add the leek, chilli, miso, tamari and sugar before the the rice is cooked stirring half way through.

3.While rice is cooking, put the tofu on a chopping board, place another chopping board on top and place a heavy pan or plate on top to press the tofu down to remove excess water. Leave for about 20 minutes.

4.Once the tofu has been weighed down for 20 minutes, drain any liquid, pat the tofu dry with kitchen paper and cut into cubes.

5.Fry the tofu in the olive oil in a frying pan over a medium heat for 8-10 minutes, until golden.

6.Once the rice is cooked, stir the tofu into rice and serve in bowls, with the sliced spring onions on top.

Pulsed Broad Bean and Pearl Barley Salad:

This combination of beans and grain, provides all eight essential amino acids for building and repairing your whole body.. very easy and quick to prepare and really tasty as well.


40g (1 ½ oz/scant ¼ cup) pearl barley

1 tsp vegetable stock powder
30g (1/4 oz) broad (fava) beans
2 tbsp olive oil
Juice of ½ lemon
Pinch of Himalayan pink salt
1 small garlic cloves
1 carrot, grated
Pinch of ground cumin
2 tendersteem broccoli florets
½ green chilli, finely sliced
Diagonally, to garnish (optional)


Place the pearl barley and vegetable stock powder in a pan. Add plenty of cold water, bring to the boil. Then simmer for 25-39 minutes, until tender. Drain in colander and set aside.

Place the broad (fava) beans, in a blender with the olive oil, lemon juice and pinch of salt, grate in the garlic and pulse for a 1 minute to form a rough paste.

Transfer the pulsed beans to a bowl and stir in the pearl barley with the carrot, and pinch of cumin.

Meanwhile, steam the broccoli until just tender.

Serve the pulsed bean mixture with the broccoli, garnish with sliced chilli if you like.

Cauliflowers ‘Steak’ with Chimichurri

Cauliflower can be transformed into something totally different to the vegetables you may be used to, it can be replaced for meat. “No” it doesn’t taste the same the best accompaniment for this is herby garlic chimichurri sauce which originates Argentina.


2 large cauliflowers

1 tbsp olive oil

Chimichurri Sauce

2 shallots, peeled and


6 garlic cloves, peeled

And chopped

½ fresh red chilli, deseeded

And chopped

1 bunch of fresh parsley, leaves


1 bunch of fresh coriander, leaves


125ml (1/2 cup)

Extra-virgin olive oil

4 tsp dried oregano

4 tbsp Apple cider vinegar

Juice of 1 lime

Pink Himalayan salt and freshly ground black pepper


1.Preheat the oven to 180°C/350°F/gas 4.

2.To make the chimichurri sauce, simply place all the ingredients in a blender and blitz to a rough paste, adding extra oil or water if needed.

3.Remove the outer leaves of the cauliflower and slice lengthways into 1cm thick slices. Try to cut at least four whole steaks from each cauliflower, enough for two each.

4.Heat the oil in a large frying pan over a high heat. Once hot, fry the cauliflower steaks for 1 minute on each side- you will need to do this in batches.

5.Transfer onto a baking tray and rub about 8 tablespoons of the chimichurri sauce over all the slices on each side. Cook in the hot oven for 25 minuets, or until cooked through, turning halfway.

6.Serve with the remaining chimichurri sauce on top.

Chinese Cauliflower Rice with Pak Choy


Cauliflower rice

1 head of cauliflower, quartered
1 tbsp chickpeas
1 tbsp desiccated coconut (optional)
1tbsp linseed oil
1 garlic crushed
2 tbsp tamari
½ tsp ground cinnamon
3cm piece of fresh ginger, peeled and
1 x190g tin sweetcorn, drained
200g (1 ½ cups)
Frozen peas a handful of beansprouts
¼ bunch of fresh coriander, leaves picked,

Pak choy:
1tbsp coconut oil
200g tender stem broccoli
3cm piece of fresh ginger, peeled
And finely chopped ½ fresh red chilli,
Deseeded and finely chopped
3 small Pak choy quartered lengthways

1.Grate the cauliflower on a box grater, or pulse in a food processor until it forms a consistency similar to rice.

2.In a small dry frying pan over a medium-high heat, toast the chickpeas for a minute or two, tossing often until lightly browned and adding the desiccated coconut halfway. Toss often (it’s easy to burn these, so keep an eye on them!) Tip onto a plate and set aside.

3.Place a wok or large frying pan over medium heat, add the linseed oil and fry the garlic, chilli, tamari cinnamon, ginger and onion for a couple of minutes, stirring.

4.Now Add the cauliflower rice, sweetcorn and peas. Stir until all the ingredients are mixed together and cook for about 10-15 minutes, adding the beansprouts for the last 5 minutes, stirring often.

5.While the rice is cooking, make the Pak choy. Heat the choy. Heat the coconut oil in a large frying pan or wok on a medium heat. Add the broccoli and cook for 5-7 minutes, stirring, until it is cooked but still has bit, then remove to a plate.

6.Add the ginger and chilli to the wok or pan with the Pak choy (you may have to do this in batches).
Fry for a few minutes until cooked, then add the broccoli back into the pan and toss.

7.Serve In bowls with the cauliflower rice, sprinkled with the coriander leaves and toasted chickpeas

Chickpea and Sweet potato Stew

Feel free to leave the skin on the sweet potato as it contains so many nutrients and very tasty- just make sure you scrub well before cooking. Vine tomatoes are very tasty but you use plum or beef tomatoes instead. This is a perfect cosy lunch or dinner on a cold rainy day.


Heat the olive oil in a large pan over a medium heat, stir in the onion and garlic and cook for 3-4 minutes, until softened. Add 50 ml (2fl oz/scant ¼ cup) of the water and stir in the sweet potato, then crush the chopped tomatoes into the pan and add the bay leaves cook for 5 minutes.

Add the chilli, cumin, cayenne and 300ml (1/2 pint/scant 1 ¼ cups)
Of the water and simmer for 15 minuets, or until reduced to a thick sauce. Add the aubergine (eggplant), chickpeas and remaining water and simmer for a further 10 minutes, stirring frequently, until the aubergine (eggplant) is tender and the sauce is reduced.
Serve the stew, sprinkled with some chopped coriander (cilantro), on it’s own or with brown rice.

2 tbsp olive-oil
1 red onion, finely sliced
600ml (1 pint 2 ½ cups) water
1 sweet potato, cut into 2.5cm
(1in) cubes
5 large vine tomatoes, cut into quarters
3 fresh or dried bay leaves
½ red chilli, finely chopped
1 tsp ground cumin
Pinch of cayenne pepper
1 small aubergine (eggplant),
Quartered lengthways and cut into 1 cm(1/2in) slices
800g (1lb 10oz/4 cups) canned chickpeas, rinsed and
Coriander (cilantro), roughly chopped, to serve
Cooked brown rice, to serve

Baked Polenta with Tomato &Basil Sauce


1 tbsp plus 1 tsp olive oil or coconut oil, plus extra for greasing
150g/5 ½ oz/1 cup polenta/cornmeal
30g/1oz1/4 cup ground almonds (optional)
11/35fl oz 4cups vegetable stock
2 tsp lemon juice
60g/2 ¼ oz/heaped 1/3 cup pine nuts (optional)
1 onion, chopped
1 garlic clove, crushed
400g/14oz/scant 1 2/3 cups canned/crushed
1handful of basil leaves
1 tsp dried oregano
½ tsp crushed chillies/ hot pepper flakes
½ tsp coconut sugar or brown sugar
sea salt and freshly ground black pepper


Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 21/70fl oz/8 cup shallow ovenproof dish. Put the polenta/cornmeal and ground almonds if using in a bowl and add stock, a pinch of salt and lemon juice. Stir well to combine, then pour into the ovenproof dish and spread out evenly (the ground almonds will float to the bottom ). Bake for 45 minuets.
Meanwhile, put the pine nuts in a large saucepan over a medium heat and dry-roast for 1-2 minutes until golden, shaking the pan frequently. Tip on to a small plate and leave to one side.

Add 1 tablespoon of the oil to the pan and add the onion and garlic, and cook for 5-8 minutes until softened. Add the tomatoes, 1 tablespoon chopped basil, the oregano, crushed chillies/ hot pepper flakes and sugar, and add just enough water to cover. Season with salt and pepper and bring to a gentle boil, then reduce the heat and simmer for 15 minuets.

Remove the semi-set Polenta/cornmeal from the oven and stir in the 1 teaspoon oil. If using coconut oil, this will melt immediately. Bake for a further 15 minutes, or until crisp on top. The ground almonds will create a delicious crust. Spoon the tomato sauce over the polenta/cornmeal and scatter over the toasted pine nuts and basil leaves. Add a grinding of black pepper and serve immediately.

Tomato and Mushroom Dahl


2 tbsp olive oil

1 onion, chopped

2 garlic cloves, diced

1/2 tsp dried coriander (cilantro)

1/4 tsp dried parsley

1/4 tsp cumin seeds

200g (7oz) baby vine tomatoes

2 portobello mushrooms, sliced

900ml (1 1/2 pints 3 2/3 cups) water

400g (13 oz/2 cups) Split red lentils

5cm (2in) piece of red chilli, finely diced

100g (3 1/2 oz) fresh coriander (cilantro), roughly chopped

30g (1 1/4 oz)parsley, roughly chopped

70g (2 3/4 oz) spinach (optional)


Heat the olive oil in a large pan over a medium heat and sauté the onion and garlic for 2 minutes or so, until they start to absorb the oil.

Stir in the dried parsley and cor(cilantro), cumin seeds, tomatoes and mushrooms with 25ml (1fl oz) of the water. Allow to sweat until the tomatoes start split and the water is absorbed.

Stir in the lentils, chilli and 400ml (14fl oz/1 2/3 cups) of the remaining water and cook over a medium heat for 25-30 minutes, adding the remaining water a little at a time as necessary until the lentils are cooked and reduced to a mushy consistency but still hold their shape.

Mung Bean Curry

I have never tried mung bean before, only bought it a few days ago and couldn’t find it anywhere in the supermarkets, I got it from a health food store. Everyone loves this dish, even children, will love this dish it’s so warming and comforting but leaves you feeling light.


½ tsp coconut oil or olive oil
1 red onion, chopped
1 tsp finely chopped garlic cloves
1 tsp grated fresh root ginger
3-4 small red or green chillies, finely chopped
1 heaped tsp soya bean paste
1 tsp cinnamon
1 ½ turmeric
1 tsp paprika
2 fresh or dried kaffir lime leaves
3 plum tomatoes, chopped
1 sweet potato, dried
400ml (14fl oz/1 2/3 cups) coconut milk/or soy single cream
150g (5oz/generous 2/3 cup) Split mung beans, soaked for 1 hour and cooked
1 handful of baby spinach
Leaves (optional)
Coriander (cilantro), chopped to garnish
Brown rice, to serve


Heat the coconut oil/olive oil in a large pan, then add the onion, garlic, ginger, chillies and soybeans paste and sauté for 2-3 minutes to soften the onion.

Add the spices, lime leaves and tomatoes and cook for a further 2-3 minutes to soften the tomatoes. Add the sweet potato and cook for 3 minutes, then add the coconut milk/soya single cream which you’re using, then add the mung beans. Simmer for 15-20 minutes until the sweet potato is tender.

Adding the handful of spinach at the end is a nice touch or just add coriander (cilantro) as garnish. Serve with brown rice.

Natasha Corrett
Vicinities Edgson.

Sweet potato Curry


2 medium-sized sweet potatoes skins removed and chopped into large cubes
2 tbsp olive oil
2 tbsp Thai red curry paste (vegan)
A bunch of fresh spinach, leaves roughly chopped
400 ml/14 fl oz/1 2/3 cups soya cream or coconut milk
1 tsp castor (superfine) sugar
1 large red chilli, 🌶 (optional) sliced
Fresh coriander (cilantro) leaves, to garnish
Cook rice, to serve


1.Bring a saucepan of water to the boil and add the sweet potatoes. Cook for 15 minutes or until the potatoes are slightly soft.

2.Heat the oil in a wok and fry the curry paste for 2 minutes.

3.Add the spinach and sweet potatoes to the wok and stir-fry for 4 minutes, then add the coconut milk/soya cream and bring to a simmer.

4.Simmer for 3 minutes then season to taste with the castor sugar.

5.Spoon the curry onto a serving plate and garnish with chilli and coriander.

6.Serve with a side of rice.

South African Sweet Potato Stew


2 tsp olive oil or coconut oil
4 garlic cloves, crushed
1 red pepper, deseeded and cut into dice (optional)
1 tsp crushed chillies/hot pepper flakes (optional)
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp coconut ground or brown sugar
300g/10 ½ oz sweet potato, cut into cubes
400g/14 oz/scant 12/3 cups canned chopped/crushed tomatoes
250ml/9fl oz/1 cup vegetable stock
2 tsp tomato purée/paste
1 tbsp peanuts butter (optional)
400g/14 oz 2cups canned mixed beans, rinsed and drained
2 tbsp chopped coriander/cilantro leaves
Sea salt and freshly ground black pepper
Cooked brown or white rice


Heat the oil in a large, non-stick saucepan over a medium heat and add the garlic and pepper. Cook for minutes, or tender. Add the spices and stir until fragrant. Add the sugar, sweet potato, tomatoes, stock, tomato purée/paste and peanut butter, and stir well. Bring gently to the boil, then reduce the heat and simmer for 25 minutes, or until the sweet potato is tender.

Add the kidney beans and cook for a further 10 minutes, adding more water, 1 tablespoon at a time, if the mixture looks a little dry. Season with salt and pepper. Scatter over the the coriander/cilantro and serve with brown or white.

Singapore fried rice vermicelli


2 vegan eggs, beaten

1 tsp curry powder

2 tbsp linseed oil

180 g/6 oz tofu

1 bird eye, chilli chopped

1in piece of root ginger, grated

1 red pepper, thinly sliced

¼ white cabbage, shredded

150 g/ 5 ½ oz rice vermicelli, cooked and drained

200 ml/ 7 fl oz/2/3 cup vegetable stock

1 tbsp sesame seeds (optional)


1.Whisk the eggs with a pinch of curry powder. Heat 1 tbsp oil in a wok and cook the egg for 2-3 minutes until they resemble an omelette. Remove from the pan and chop.

Add the remaining oil to the pan and cook the tofu for 1 minute, then add chilli, ginger, peppers, cabbage and remaining curry powder. Continue cooking for 2-3 minutes until fragrant, stirring constantly.

2.Add the noodles to the pan and add the vegetables stock. Combine to stir fry until most of the liquid has been absorbed and the noodles are tender. Mix through the egg.

3.Divide between two serving plates and scatter over the sesame if using.

Friday Night Curry

Wild rice and chickpeas for the high fibre content, and the chickpeas also give a protein punch.


190g (1 cup) wild rice, rinsed

1 tsp olive oil

1 onion, finely chopped

2 garlic cloves, peeled and crushed

5 cm piece of fresh ginger, peeled grated

1 fresh red chilli,deseeded and finely chopped

1 red pepper deseeded, and diced

1x 400g tin chickpeas, drained

1x 400g tin chopped tomatoes

A handful of spinach

Pink Himalayan salt and freshly ground black pepper

¼ bunch of fresh coriander, leaves

Spice Mix

½ tsp chilli powder

½ tsp garam masala

1 tsp ground cumin

1tsp turmeric

1tsp ground coriander


1.Cook the rice according to the packet instructions.

2.Mix the spice ingredients together in a small bowl.

3.Heat the olive oil in a medium saucepan over a medium heat and fry the diced onion for 5-7 minutes.

4.Add the garlic, ginger and fresh red chilli, to taste, to the pan and fry for a minute or two.

5.Now Add the spice mix, bit by bit, with the diced pepper, chickpeas and chopped tomatoes. Use the empty tomato tin to half fill water and add to the pan. Add more spice mix until it as you like it. I tend to add all of it

6.Place a lid on the saucepan and simmer for 10 minutes.

7.Once cooked, stir in the spinach, season to taste with salt and pepper and serve with the rice, sprinkled with the coriander leaves.

Spicy tomato tagliatelle


1 ½ tbsp olive oil

1 red chilli, seeded and diced

2 inch fresh ginger root, peeled and grated

2 garlic cloves, finely sliced

1 2/3 cups canned diced tomatoes

1 tsp sugar

2 handful of spinach

2 tbsp parsley, chopped (optional)

1/3 oz gluten-free tagliatelle

Salt and pepper

2 tbsp shredded vegan cheese, to serve


Heat the oil in a skillet, and the chilli and ginger, and cook for 1 minutes, then the garlic and cook for another 1 minute.

Pour in the tomatoes, sugar and the spinach and cook for few minutes until spinach is wilted then add parsley and season to taste.

Meanwhile, cook the tagliatelle in a saucepan of boiling salted water according to the package directions. Drain and return to the pan, then pour in the sauce and toss together well.

Serve with sprinkle shredded cheese.

Nasi goreng


2 tbsp vegan eggs

3 tbsp sunflower oil

1 tbsp tomato paste

1 tbsp gluten free sweet dark soy-sauce

3 cups cooked rice

1 tbsp light soy sauce

2 inch piece of cucumber, quartered lengthwise and sliced

8 scallions, thinly sliced on the diagonal

Salt and pepper

Spice paste

2 tbsp olive oil

4 garlic cloves, coarsely chopped

1/3 cup coarsely chopped shallots

3 tbsp roasted salted peanuts

6 medium-hot red chillies, seeded and chopped

1 tsp salt


Make the spice paste put all the ingredients into a blender or food processor and process to a smooth paste, or grind using a mortar and pestle.

Beat the eggs and season. Heat 1 tablespoon of the sunflower oil in a small skillet over medium- high heat, pour in one third of the beaten egg mixture, and cook until set on top. Flip, cook for a few more seconds, then turn out and roll up lightly, repeat two times with the remaining egg. Slice the omelets across into strips.

Heat a wok over high heat until smoking. Add 2 tablespoons of the oil and spice paste and stir fry for 1-2 minutes. Add the tomato paste and soy sauce and cook for a few seconds, then add the cooked rice and stir fry over high heat for 2 minutes, until heated throughly.

Add the strips of omelet and stir-fry for another 1 minuets, then add the soy sauce, cucumber and most of the scallions and toss together well, spoon into 4 bowls, sprinkle with the remaining scallions, and serve.

Boiled corns


3 large corn

Vegetable stock

2 tbsp vegan butter

2 stalks spring onion

Pinch of salt

1-2chillies peppers (optional)


Prepare large saucepan with enough vegetables stock, and combine all ingredients with corn and leaves on a medium heat to cook for ½ hours to or until tender. Then remove and drain and served with butter hot and sprinkle with chilli seeds (optional)

Greek Farmer’s Salad


For the “feta”

1 small red onion

1 garlic clove (optional)

Squeeze of lemon juice

100ml (3 ½ oz) extra virgin olive oil

1 tbsp herb vinegar

1 tsp sea salt

1 tsp ground mixed coloured peppercorns

1 tsp pinch of chilli powder

250g (9oz) smoked tofu

For the salad

½ cucumber

1 large beef tomato

1 red onion

2 small yellow peppers

2 tbsp oregano leaves

50g (1 ¾ oz) black olives, stones removed (optional)

1 tsp lemon juice

½ tsp extra virgin olive oil

½ tsp white wine vinegar

½ tsp salt

Pinch freshly ground black pepper


1.For the “feta”, peel the onion and garlic (if using) and chop them finely. Add them to a bowl and combine with the lemon juice, oil, vinegar, salt, pepper, and chilli powder to create a marinade. Slice the tofu into cubes and put it a bowl and put into refrigerator for ½ hours to to marinade.

2.For the salad, cut cucumber in cubes into bites sized pieces.similarly chop tomato into bite-sized pieces, peel and halved the onion and sliced into thin rings, or chop it finely. Halve the peppers, remove the seeds, then then chop into bite-sized strips. Roughly chop the oregano. Add all the prepared salad ingredients to a bowl with olives.

3.Stir together the lemon juice, agave syrup, oil, vinegar, salt and pepper to create a delicious vinaigrette and use it to dress the salad. Scatter over the “feta “ cubes. This tastes great with some pitta bread ideally warm or toast.

Due allergies I didn’t include sweet peppers,.

Taco Dahl


250ml/1 cup Split peas

500ml/2cups water

Keep topping up little by little

Until spit peas is tender and


1tsp garam masala

1tbsp curry power

1tsp cumin seeds

Pinch of salt

2 garlic cloves, crushed

1hot chilli pepper, whole

1tbsp olive oil

1tsp turmeric powder


Heat olive oil in saucepan, add crushed garlic and cumin seeds allow to the garlic and cumin seeds to

Cook for 5 minutes until garlic fried not burnt. Then add the split peas and water and Curry powder, turmeric power, garam masala and a whole pepper without cutting, allow to cut whole as it is until become soft (optional). Once peas is cooked and becomes soft and mushy and thick continue to season to your taste, serve with roti or plain white rice, add cilantro/coriander. I thought I had some coriander, unfortunately not! Didn’t make a difference still taste amazing.

Spicy Kale Crisps


Delicious crunchy yummy kale, perfect to have while watching sitting in front of the tv watching a movie.

175g (6oz) curly kale

1 tbsp flaxseed oil

Pinch of sea salt

Pinch of cayenne pepper


1.Preheat the oven to 170°C (340°F/Gas 3 ½ ). Line a baking tray with greaseproof paper. Wash the kale and dry it thoroughly. Then remove and discard any coarse stalks. Shred the leaves into large pieces. Mix the oil and sea salt in a small bowl. Brush the kale leaves on both sides with the oil mixture and lay them on the baking tray. The leaves should not overlap, so if necessary bake in batches.

2.Mix the chilli powder and yeast flakes in another small bowl and sprinkle over the kale leaves. Depending on their thickness, Bake in the centre of the oven for around 15 minutes until crisp. Remove and leave to cool completely.

Spicy Oven-Roasted Cauliflower


1 small cauliflower, (500g 1lb 2oz)

1 tbsp chilli oil

2 tbsp olive oil

Pinch of chilli powder

Salt and pepper

½ tsp ground cumin

Pinch of ground turmeric

3 slightly heaped tsp top Thai chilli paste


1.Preheat the oven to 190°C (375°F/Gas 5). Split the cauliflower into florets and place in a bowl. Line a baking tray with greaseproof paper. Put both types of oil into a screw-top jar along with all the spices and chilli paste. Close the lid and shake the jar vigorously until the ingredients combine to makes a smooth paste.

2.Use your hands or a pastry brush to distribute the spicy paste all over the cauliflower florets. Spread the cauliflower over the baking tray and bake in the centre of the oven for 25-30 minutes. Use a toothpick to test whether it’s cooked; it should pass through a florets with resistance. The cauliflower is spicy and delicious warm or cold.

Smoky Chilli agadashi tofu

For a milder broth, remove the seeds and membrane from the chillies, or use one chilli 🌶


2 fresh long red chillies

3 teaspoons black rice

3 cups (750ml) salt-reduced

Vegetable stock

1 cinnamon stick

2 star anise

1 ½ tablespoons tamari

1 strip orange rind

1 litre (4 cups) rice bran oil

2 x300g (9 ½ -ounce) blocks

Extra soft silken tofu

1 cup (180g) rice flour

1 green onion (scallions),

Sliced thinly

8 sprigs fresh coriander



1.Heat a flat grill plate for ( or barbecue plate) over medium high heat. Grill chillies for 3 ½ minutes on each side, covered with an upturned baking dish to keep the smoke in. Cool; slice thinly.

2.Meanwhile, Place rice on grill plate: cook, stirring, for 50 seconds or until rice is cracked, pound rice with a mortar and pestle until fine ( or process in a small food processor).

3.Place stock in a medium sauce pan, star with cinnamon, star anise, tamari and rind.

Bring to the boil over high heat; reduce heat to a simmer. Simmer, uncovered, for 5 minutes.

4.Heat oil in a deep medium frying pan over high heat until hot. Drain tofu; pat dry. Cut each block of tofu into six cubes. Toss tofu in flour; shake off excess flour. Season tofu. Use a slotted spoon to lower tofu into oil; fry tofu, in batches, for 1 minuets or until golden. Remove from pan with slotted spoon; drain on paper towel.

5.Divide broth among four bowls, place fried tofu in the centre carefully as it will be soft. Top with rice, chilli, green onion and coriander. Serve immediately.

Tagliolini Alla Novma


2 tablespoons olive oil

1 large aubergine, diced

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 red chilli, finely chopped

1 pinch dried oregano

400g fresh tomatoes, roughly chopped, or

400g tinned chopped tomatoes

1 tablespoon balsamic vinegar

200ml water

400g dried tagliatelle pasta

1 small bunch fresh basil, roughly chopped

50g fresh vegan pecorino or vegan mozzarella cheese shavings


1.heat the oil in a large saucepan, and fry the aubergine for 5 minutes until it starts to brown and soften.

2.Add the shallots, garlic, chilli and oregano, and cook for a few minutes more.

3.Stir in the tomatoes and balsamic vinegar, and 200ml of water, simmer gently for 15 minutes-until the tomatoes are really soft, and the sauce is reduced and thickened.

4.While the sauce is cooking, bring a large pan of water to the boil and cook the tagliolini according to the packet instructions.

5.Drain the pasta and return to the pan. Add the sauce and chopped basil, and toss well into the pasta. Serve with vegan pecorino shaving or vegan mozzarella cheese.

due to allergies to aubergine, I replaced it with spinach, still taste delicious without the aubergine.

Butternut &Coconut curry


1 tbsp olive oil

1 large onion, sliced

2 green chillies, seeded

And sliced

½ cup peeled and grated

Fresh ginger root

4 teaspoon Thai curry paste

2 garlic cloves, crushed

3 ½ cups low-fat coconut milk/or soy milk

½ butternut squash, peeled,

Seeded, cut in bite size pieces

½ cup red lentils

7 cups baby spinach leaves

Bunch of cilantro, chopped

2 cups cooked basmati or other long grain rice.


Heat the oil in a saucepan, add the onion, and sauté for 3-4 minutes, until softened, then add the chillis, ginger, curry paste, and garlic and cook, stirring, for another 2 minutes.

Pour in the coconut milk and bring to a boil, then add the squash. Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for another 10 minutes, until the squash is tender and the lentils have softened.

Stir in the spinach leaves and cilantro and cook for 2 minutes, until wilted. Serve with the cooked rice.

Potsticker noodles

So simple, so good: rice noodles, pak Choi, and deliciously aromatic ginger, curry paste, and

Linseed oil all mingle splendidly in this Asian concoction. Broccoli joins the assembled ranks of delicious ingredients to add a nice crunch- and a little green goodness-to the noodles.


For The Sauce

5 tbsp soy sauce

1tbsp rice vinegar

1tbsp curry paste

½ tsp linseed oil

Pinch of chilli powder

2 tbsp finely chopped spring onion greens

For the noodles

½ small pak Choi, about 80g (2 ¼ oz)

1 tbsp coconut oil

80g (2 ½ oz) broccoli florets

Sea salt

Freshly ground black pepper

80g (2 ½ oz) rice noodles

½ tsp finely grated fresh root ginger


1.To make the sauce, add all the ingredients to a screw-top jar.

Close the lid firmly and shake vigorously until the ingredients are well combined. Set aside.

2.Finely chop the pak Choi. Heat the oil in a pan and sauté the broccoli until it’s just cooked. Season with the salt and pepper and set aside.

3.Cook the noodles in salted water according to the packet instructions. Add the pak Choi shortly before the end of the cooking time. Drain the noodles and pak Choi in a sieve, plunge into cold water, then drain again, and return to the pan, add the sauce and heat everything through again. Fold in the broccoli and ginger, then transfer to your lunchbox.

Authors Jérôme Eckmeir

Daniela Lais.

Cauliflower & beans biryani with crisp onions

This can be time-consuming as it has a few stages so it is worth making a larger quantity to serve when there is a bit of family or friends gathering- any leftovers are good too.


500g/1lb 2oz/2 ¾ cups white basmati rice

1 bay leaf

About 6 cardamom pods, crushed

2 tbsp olive oil

2 onions, roughly chopped

2 garlic cloves, finely chopped

5cm/1 ¾ in piece of fresh ginger,

Peeled and finely sliced

1 red chilli, deseeded and finely chopped

1 tbsp garam masala

2 tsp ground turmeric

300g/10 ½ oz fine green beans,

Trimmed and chopped into 3 pieces

1 medium cauliflower, cut into florets

500g/lb 4oz/2 cups soy yogurt

125g/4oz sunflower spread a pinch of saffron strands

1 handful of coriander/cilantro leaves, finely chopped (plus extra for chopping)

1 handful of flaked/ silvered almonds, lightly toasted

Hot pickle to serve


For the crisp onions

1-2 tbsp olive oil

3 onions, finely sliced into half moons

1.first cook the rice, put the rice, bay leaf and cardamom into a pan, add pinch of salt and cover for 15 minutes, or until the rice is tender and the water has been absorbed. Remove from the heat and leave to one side with the lid on. Fluff up the rice with a fork when it has cooled slightly.

2.To make the crisp onions, heat the oil in a large frying pan, add the onions, season with salt and pepper and cook on a fairly high heat, stirring occasionally so they don’t burn. Cook for about 20 minutes until caramelised and beginning to go crisp. Remove and leave to one side.

3.Meanwhile heat the oil in a large, deep heavy-based pan (a casserole pot/Dutch oven is good). Add the onion, season with salt and pepper and cook for 2-3 minutes until softened stir in the garlic, ginger, chilli, garam masala and turmeric and cook for a few seconds. Add the green beans and cauliflower, then stir in the soy yogurt and 500ml/17 fl oz generous 2 cups hot water from kettle. Simmer gently for about 15-20 minutes from the heat and leave to cool a little, transfer it to a large bowl.

4.Melt the sunflower spread, stir in the saffron and leave to one side. Preheat the oven to 109°C/375°F/Gas 5.

Potato, chickpea & peanut tamarind curry

This is fusion of tamarind, coconut/ single soy cream and tomato and it works beautifully. You can control the heat by increasing or decreasing the number of chillies you add. It seems like a lot of ingredients but most of them will be in the store cupboard or refrigerator already.



1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

1-2 red chillies

1 tsp mustard seeds


2 tbsp olive oil

1 onion, finely chopped

5cm/ 1 ¾ in piece of fresh root ginger, peeled

And grated

3 garlic cloves, grated

1 tsp ground turmeric

1 tsp garam masala

2 tbsp tamarind paste

400ml/14fl oz can of coconut milk/soy single cream (optional)

400g/14oz can of chickpeas/ garbanzos, drained

3 potatoes, peeled and cut into small pieces

100g/3 ½ oz/3/4 cup frozen peas, defrosted

1 large handful of dry roasted peanuts (optional)

1 handful of fresh coriander/cilantro leaves. Roughly

Chopped, to serve

Sea salt and freshly ground black pepper

Warm rotisserie or boiled rice, to serve


1.To make the spice mix, add the spices to a small frying pan and dry-fry 30 seconds or so, stirring so they don’t burn. The seeds should just start to colour. Remove from the heat, put in a blender and whiz to a powder.

2.To make the sauce, heat the oil in a large, heavy-based pan. Add the onion, season with salt and pepper and cook for 2-3 minutes until the onion begins to soften. Stir in the ginger, garlic, turmeric, garam masala and tamarind paste. Tip in the spice mix, tomatoes, coconut milk/soy cream and chickpea/garbanzos and let the mixture bubble for a minute. Break up the tomatoes up with a wooden spoon, stir in the potatoes and cook with the lid on for 15 minutes, or until the potatoes are fork tender. Top up with hot water from the kettle if the mixture begins to get too dry.

3.Stir in the peas and peanuts (optional) and cook for 5 minutes more.

Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms.


2 cups (500ml coconut milk

1 ½ cups (375ml) vegetable stock

2 fresh kaffir lime leaves, torn

300g (9 ½ ounces) baby Brussels sprout, halved

1 tablespoon lime juice

2 teaspoon coconut sugar

150g (4 ½ ounces) green beans, halved diagonally

400g (12 ½ ounces) mixed Asian Mushrooms

¼ cup fresh coriander (cilantro) leaves

Green Curry Paste:

1 teaspoon ground coriander

1 teaspoon ground cumin

8 fresh long chillies,

Chopped coarsely

1 clove garlic, quartered

2 green onions (escallion)

Chopped coarsely

10cm (4-inch) stalk lemon grass, white part only, sliced thinly

5cm (2-inch) piece fresh ginger, chopped finely

1 tablespoon coarsely chopped fresh coriander (cilantro) root and stem mixture

2 tablespoons rice bran oil


1.Make green curry paste

2. Place paste in a large saucepan over a low medium heat; cook stirring for 2 minutes or until fragrant. Add coconut milk, stock and lime leaves; bring to the boil. Reduce the heat; simmer stirring, for 5 minutes.

3.Stir in the Brussels sprouts, juice and sugar; simmer, covered, for 10 minutes or until sprouts are almost tender. Add beans and mushrooms; cook covered, stirring occasionally, until vegetables are just tender. Season to taste.

4. Serve curry sprinkled with basil and coriander (cilantro).

Roast chilli Jam Vegetables with Thai Cucumber Salad


½ (150g) Thai chilli jam paste

½ cup (50g) coconut oil, melted

800g (1 ½ pounds) Kent pumpkin,

Cut into wedges

400g (12 ½ ounces) baby carrots, trimmed

2 Lebanese cucumbers (260g), seeded, sliced on the diagonal

2 green onions (scallions), sliced thinly

2 cups (160g) beans sprouts

½ cup loosely packed fresh Thai basil leaves

½ cup loosely packed fresh round mint leaves

1 fresh red chilli sliced thinly

¼ cup (60ml) lime juice

2 tablespoons brown sugar

1 teaspoon sesame oil

1 tablespoon coarsely chopped salted peanuts


1.Preheat the oven to 180°C/350°F. Line two oven trays with baking paper.

2.Combine chilli jam and coconut oil into a small bowl. Rub over pumpkin and carrots, place on a trays. Roast vegetables for 30 minutes or until just tender.

3.Meanwhile, combine cucumber, green onions sprouts, herbs and chilli in a medium bowl.

4.To make dressing, place juice, sugar and sesame oil in a screw-top jar, shake well, season to taste. Pour over cucumber mixture, toss to combine.

5.Serve roast vegetables topped with cucumber and peanuts.

If you have nuts allergies, try roasting some chickpeas for in exchange of peanuts nuts. And instead of coconut oil, use olive oil and as for sesame try flaxseed oil.

Rich & Creamy Vegetable Curry

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than the shop-bought paste. This paste is quite mild so add another fresh chilli and/or more chilli powder if you prefer more heat.



1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon mustard seeds

1 teaspoon hot chilli powder

1tablespoon hot smoked paprika

2 garlic cloves

3 cm(1 ¼ inch)piece of fresh root ginger, peel and coarsely chopped

2 teaspoon garam masala

1teaspoon sea salt flakes

2 tablespoon olive oil

2 tablespoons tomato paste

(Concentrated purée)

2 red chillis, finely chopped


200 g (7 oz) potatoes, chopped into 1cm (1/2 inch) dice

2 medium sweet potatoes, about 400g (14 oz), chopped into 1cm (1/2 inch) dice

1 medium eggplant (aubergine),250 g (9 oz), chopped into 1 cm (1/2 inch) dice

75 ml olive oil

Sea salt flakes

Freshly ground black pepper

2 onions, finely chopped

350 ml (12 fl oz) tomato passata

(Puréed tomatoes)

400 ml (14 fl oz) coconut milk/or soy single cream

1 medium zucchini (courgette), halved lengthways and cut into 5 mm (1/4 inch) slices

Chopped coriander (cilantro), to serve


To make the curry paste, toast the seeds in a dry frying pan until fragrant. The mustard seeds.will start to pop when ready. Set aside to cool. Put the remaining paste ingredients in a mini food processor or mortar, add the cooled seeds and blitz or pound to a paste.

Heat the oven to 200°C (400°F/Gas 6). Toss the potatoes, sweet potatoes and eggplant with half the curry paste and 2 tablespoons of the vegetables oil in a large baking tray. Season with salt and pepper and roast for 30-40 minutes until the potato is tender.

Meanwhile, heat the remaining oil in a large pan and cook the onions, stirring frequently, over a medium-high heat until soft and starting to turn golden, about 8 minutes. Stir in the remaining curry paste and cook for 4 minuets more. Add the tomatoes passata and 150 ml (5 fl oz) water and cook, stirring, until the oil start to separate from the sauce. Add the coconut milk and more salt and pepper. Add the roasted vegetables and the zucchini.cook for 5 minutes. To serve, scatter with coriander and enjoy with basmati rice or vegan naan bread.

Crispy crumbled tofu With curry sauce

This is a Japanese dish that uses chicken or pork fillets.. why not turn into a Tofu dish dish which works exceptionally well.



3 tablespoons olive oil

1 onion, chopped

4 garlic cloves, finely chopped

1 small piece fresh ginger, peeled and finely grated

3 small carrots, diced small

2 tablespoons plain gluten free (optional) flour

1 tablespoon medium curry powder

1 teaspoon garam masala

1 pinch dried chilli flakes

600 ml (21fl oz) hot vegetables stock

3 teaspoon soft light brown sugar

2 tablespoons soy sauce


700 g (1lb 9 oz) extra firm tofu, drained and pressed

50 ml (2 ½ tbsp) non-dairy milk

4 tablespoons plain gluten free (optional) all-purpose flour

120 g(4 ¼ oz /2 cups) Panko gluten-free (optional) breadcrumbs

Sea salt flakes

Freshly ground black pepper

1 teaspoon smoked paprika

Olive oil, for frying


For the sauce, heat the olive oil in a lidded pan and cook the onion, garlic and ginger until soft. Add the carrots, reduce the heat and sweat for 10 minutes with the lid on. Add the flour, curry powder, garam masala and chilli and cook for 2 minutes. Stir in the stock, sugar and soy. Bring to the boil, reduce the heat and simmer for 20 minutes, or until thick. Purée in a blender or push through a sieve if you prefer a smooth sauce. Alternatively, leave the sauce chunky. Set aside. Cut the pressed tofu into 1 cm (1/2 inch) slices. Put the milk, flour and breadcrumbs in a separate shallow bowls. Season the flour with salt and pepper and mix the paprika into the breadcrumbs. Dip a slice of tofu in the flour, then in the milk and finally dredge in the breadcrumbs. Repeat for the rest the tofu. Heat enough olive oil in a frying pan to come 5 cm (2 inches) up the sides and fry the crumbled tofu over a medium-high heat until golden on both sides. Remove and drain on paper towels.

By Sue Quinn.

Sweet Potato & Coconut


2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon grated, fresh ginger

Grated rind and juice of 1 lime

1 red chilli, deseeded and chopped

600 ml (1 pint vegetable stock

400 g (13 oz) can Coconut or soy single cream

150 g (5 oz) baby spinach leaves

Salt and black pepper


Heat the oil in a saucepan, add the onion, garlic, ginger, lime rind and chilli and cook over a low heat, stirring frequently, for 5 minutes until the onion is softened add sweet potatoes and cook, stirring frequently, for 5 minutes.

Stir in the stock, coconut milk, lime juice and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes, or until the potatoes are tender.

Transfer half the soup to a food processor or blender and process until smooth. Return to the pan, stir in the spinach and cook until just wilted. Adjust the seasoning and serve immediately.

Tomato and Coconut Curry


1 tbsp of olive oil

1 tsp or yellow mustard or black mustard

½ tsp cumin seeds

10 curry leaves

3 garlic cloves, finely chopped or grated

5cm fresh ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

Pinch of turmeric

Pinch of ground coriander

4 cardamom pods

4 cloves (optional)

1x 400g tin coconut milk (soya single cream)

20 g palm sugar, grated

3 tsp dried fenugreek leaves

800g fresh tomatoes, coarsely chopped

2 tsp fresh coriander, chopped (optional)

Salt and pepper


Heat the oil in a large saucepan or wok, add the mustard and cumin seeds and let them pop for 1 minuets. Remove the pan from the heat and add the curry leaves, garlic ginger and chillies. Return to the heat and cook until softened. Add the turmeric, coriander, cardamom and cloves and cook for a further minute. Add the coconut milk/alternative soya single cream, palm sugar and fenugreek leaves and simmer for 4 minutes. Add the tomatoes and simmer for a further 5 minutes, adding a little water if too thick, stir in the herbs, season and then serve with rice or lentils and popadoms, or plain rice.


Butternut Squash Tangerine with buttered Chilli couscous: Or you could use carrots 🥕 or turnips or courgettes, to your preference.


1 medium-sized butternut squash

2 tablespoons olive oil

1 onion, finely chopped

Pinch of salt

Pinch of saffron cumin

1 teaspoon paprika

2 teaspoons coriander seeds, crushed

2x400g tins tomatoes, crushed by hands

2 red chillies, Split lengthways

1 cinnamon stick

1 tablespoon honey

500ml Water

Sea salt and pepper

Half a small bunch coriander, finely chopped

50g roasted flaked almonds, to garnish (optional)


Peel the squash with potatoes peeler. Cut half widthways, scoop out the seeds with a spoon, then cut into approximately 2cm chunks. Reserve the peel and trim for stock.

Heat the olive oil in a pan, sauté the onion until softened, add the garlic and all the dry spices and cook’out’ for two minutes, until fragrant, season with sea salt and pepper and simmer for 30 minutes until the mixture has thickened and the squash is tender, adding more water if necessary. Stir in the coriander and adjust the seasoning. Sprinkle with almonds and serve with buttered chilli and Date Couscous.

Toasted cashew nut fried rice


200 g (7oz/1 cup) basmati rice

1 pinch fine sea salt

3 tablespoons olive oil

1 teaspoon mustard seeds

100 g (3 ½ oz)raw cashew nuts

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 red chilli, seeded and finely chopped,

Plus extra to serve (optional)

Swiss or rainbow chard, or spinach shredded finely grated zest of 1 lemon

Sea salt flakes

Fresh ground black pepper


Lightly toast the rice in a dry lidded pan until the aromatic, stir in the salt, 1 tablespoon of the olive oil and 500 ml(17 fl oz/2 cups) water. Bring to the boil, cover and reduce the heat to low, very gently cook for 15 minutes, then remove from the heat and set aside for 5 minuets with the lid on.

Meanwhile, heat the remaining oil in a frying pan and fry the mustard seeds for 30 seconds. Add the cashew nuts and stir-fry for 30 seconds more. Add the onions and cook over a medium heat, stirring constantly, until golden and caramelised, about 10 minutes. Add the garlic and chilli and cook for 3 minuets more. Finally, add the silverbeet and cook until wilted.

Fluff the rice with a fork and tip into a shallow serving dish. Gently fork through the onion, silverbeet and most of the lemon zest. Taste for seasoning and add more salt and pepper if needed. Sprinkle with the remaining lemon zest and chilli (if using). Serve hot.

Due to nuts allergies, I replaced cashew with chickpea.

Potato chickpea curry


4 tablespoons olive oil

2 garlic cloves, crushed

2 teaspoons grated fresh root ginger

2 teaspoon ground coriander

1 teaspoon cumin

½ ground turmeric

½ teaspoon ground cinnamon

¼-1/2 teaspoon chilli powder

4 ripe tomatoes, chopped

300ml(1/2pint) water

500g (1 lb) potatoes, cubed

400g (13 oz) can chickpeas, drained

250g (8 oz) button mushrooms, trimmed (optional)

150ml (1/4 pint) natural yogurt

Salt and pepper


Heat half the oil an a large saucepan, add the onion, garlic, ginger, spices and salt and pepper and cook over a low heat, stirring occasionally, for 10 minutes until the onion is softened.

Add the tomatoes and measurements water to the pan and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, add the potatoes and chickpeas, cover for 20 minutes.

Add mushrooms to the curry and coriander and cook a further 10 minutes, stir in the yogurt and heat through without boiling. Serve with plain rice.

Fluffy Indian chickpea omelettes with Spiced tomato curry



1 red onion,sliced

1 tsp olive oil

150g (5 ¼ oz) gram (chickpea) flour

1 tsp sea salt

A twist of black pepper

1 tsp garlic granules

3 tbsp nutritional yeast

450ml (6fl oz) water

1 tsp turmeric

1 tsp cumin seeds

1 tsp black mustard seeds


Fresh coriander

A handful of spinach


1 tbsp coconut oil or olive oil

1 onion, roughly chopped

¼ tsp asafoetida

1 tsp turmeric

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp ground coriander

1 tsp chilli flakes

4 garlic cloves, sliced

10-12 cherry tomatoes or tomatoes, chopped

115ml (4fl oz) water

1 tsp sea salt

1 tbsp coconut yogurt or cream (optional, but delicious)


1.For the tomato curry, add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida, turmeric and mustard seeds. When they start to pop, add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds, then add in the onion. Fry for about 8-10 minutes until it’s soft and browning.

2.Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.

3.Cook for a further 3-4 minutes, then add the water. Simmer for 5 minutes. Season well. Stir in the coconut yogurt before serving as a filling for the omelettes.

4.for the omelettes, gently fry the onion in a small frying pan with the oil on medium heat until soft and browning.Turn off the heat and set aside.

5. Add the flour, tofu, garlic, nutritional yeast, water, spices and seasoning to a blender. Blitz to combine until you get a smooth batter. Add the onion and set aside for 10 minutes.

6.Add a splash more oil to the frying pan, then add 115ml (4fl oz) of the batter to the pan and tip to distribute towards the edges.

7.Cook on a medium heat for about 2 minutes until there are bubbles in the chickpea omelette and you can lift the up easily. Either flip it and cook on the other side for 30 seconds-1 minuet or pop the whole pan under the grill to cook on top. Repeat.

8.Serve filled with tomatoes curry

Aubergine in black bean sauce with broccoli and haricots verts


300g (10 ½ ) rice, preferably wholegrain rice

2 tbsp sesame seeds (optional)

250g (9 oz) broccoli (broccolini)

150g (5 oz) haricots verts

150g (5 oz) green peas

Sesame oil


400g (14 oz) aubergine, diced

Rapeseed (canola) oil, for frying

3 garlic cloves, finely sliced

300g (10 ½ oz) firm tofu, diced

1 red chilli, deseeded and sliced

4 tbsp black bean sauce/paste

1 tbsp red wine vinegar

2 tbsp sugar

200ml (7 fl oz) water

Black pepper


1.Cook the rice following the instructions on the pack.

2.Toast the sesame seeds in a dry frying pan without any fat. Stir them occasionally, as they burn easily. Remove the seeds from the frying pan and put to one side.

3.Fry the aubergine without fat in a frying pan for 5 minuets until it has taken on a fine, almost black colour on the outer surface. Stir occasionally. Add a little rapeseed oil or olive oil until the aubergine is soft.

4.Heat a saucepan of salted water for the broccoli and haricots verts and frozen peas.

5.Divide the broccoli into florets. Peel the stalk and cut it into smaller pieces, clean the haricots verts.

6.Mix the garlic, tofu and chilli in frying pan with the aubergine and fry for another minute or until the tofu has taken on some colour.

7.Add the bean sauce/paste, vinegar,sugar and water. Stir and let the sauce simmer for a minute or so, season with black pepper and more sugar if necessary.

8.Cook the broccoli and haricots verts and green peas until al dente. Drain and mix with a little sesame oil.

9.Serve the rice with the aubergine, vegetables and toasted sesame seeds.

Due allergies I exclude aubergine and sesame seeds.and I replaced sesame oil and rapeseed for olive oil.



½ celeriac (celery root), peeled

60g/2 ¼ oz/1/2 cup cashew nuts, soaked for 2 hours

225ml/8 fl oz/1 cup low-fat coconut milk

½ onion, finely chopped

3 cherry tomatoes, rinsed

Juice of ½ lime

½ small red chilli, chopped

½ avocado, peeled and stone remove

1 tsp fresh root ginger, grated

1 clove garlic

½ tsp ground cumin

½ tsp cayenne pepper

½ tsp paprika

½ tsp turmeric

1 pinch garam masala

Coriander (cilantro), to garnish

Coconut yogurt, to serve

Olive oil, to serve


The strength of this curry lies in its aromatic blend of ingredients, which combine to create a delicacy spiced and fragrant sauce. Whilst boosting its nutritional content. If you liked, you could add some more vegetables to this to sit in the sauce, but it’s already quite rich and is a great companion to the celeriac (celery root) noodles.

To make the sauce, place the cashew nuts and coconut milk into the blender and blend until smooth. Add the remaining ingredients and continue to blend until a smooth, thick paste is formed.

Place the noodles serving dish and scatter over the coriander (cilantro). Spoon the curry paste over the noodles, or serve in a separate bowl. Drizzle olive oil over the coconut yogurt and serve on the side.

Due to allergies I exclude avocado and coconut milk, and replaced with soy single cream. And I replaced the cashew with chickpeas and it tasted delicious.


Stephanie Jeffs.

Courgette tempura with crushed new potatoes and lime and chilli salsa



2 limes, quartered, then each

Quarter cut into three chunks

1 large red pepper, diced

1 tsp olive oil

1 ½ tsp mild chilli powder

1 tsp salt

1 tin of chopped tomatoes

2 tbsp tomato purée

130g (4 ½ oz) unrefined sugar

2 tbsp golden syrup


3 small courgettes, cut in quarters lengthways, then

Quarters, halved

300g (10 ½ oz) gram flour, 100g (3 ½ oz) of which is for dusting the courgettes

300ml (10 ½ fl oz) cold water

1 tbsp salt

4 ice cubes

enough oil, for deep frying


1kg (2lb 3oz) baby new potatoes, cooked until tender, then cooled

2 tbsp olive oil

1 tbsp freshly thyme leaves

Salt to taste


1.For the salsa, heat the olive oil in a small saucepan and then sauté the limes and peppers for 5 minutes. Stirring occasionally. Add the chilli powder, salt and tomato purée, then mix in. Add the tomatoes, sugar and syrup and bring to the boil. Simmer on a low heat for 30 minutes, stirring occasionally, until you have a thick and sweet sauce.

2.While this cooking, put the courgette in the bowl of cold water to soak, then whisk 200g (7oz) gram flour with the 300ml (10 ½ fl oz) cold water and salt. Once a batter is formed, add the ice cubes. Put the remaining flour, and then the batter.

3.For the potatoes, heat the olive oil in a frying pan and put in the new potatoes. While they’re cooking, use either a fork or a masher to break up the potatoes a little, so that they’re in small crushed chunks. Don’t over-mash the. Add the thyme leaves and season with salt. Fry for 7 or 8 minutes, stirring occasionally, until the potatoes brown slightly.

4.Heat the deep-frying oil in a medium-size pan. Don’t fill the more than half full with the oil, as it will rise when you put in the tempura. Test the oil is hot enough by dropping a small amount of the batter into it. The oil will bubble and the batter will rise to the surface when it is ready.

5. Take 6-8 courgette chunks from the water and toss them in the gram flour until fully coated. Take the batter to the frying oil and put the battered courgettes, one at a time,into the oil. Deep fry for 5 minutes or until the batter is golden, then remove with a slotted spoon and set on some kitchen paper to drain. Repeat until all the chunks are cooked.

6.To Serve, Place a spoonful of the potatoes in a centre of a plate, stack 2-3 courgettes on top of the potatoes and spoon salsa on the side.

Thai-Style Squash and Noodle Soup


2 tsp coconut oil

1 red chilli

5 cm (2 in) piece of fresh root ginger, peeled and chopped

Into matchsticks

2 shallots, sliced

400g (14 oz) squash, peeled and chopped into 1-2cm (1/2-3/4in) cubes

1 litre (35 fl oz) cubes

1 litre (35 fl oz) hot light vegetable stock

100g (3 ½ oz) rice noodles

100g (3 ½ oz) sugar snap peas, halved

1 large pak Choi, chopped

120g (4 ½ oz) firm tofu, chopped into 1-2cm (1/2-1/4in)cubes

10g (1/3oz) peanuts, toasted a small handful of basil leaves, to serve


1.Place the coconut oil, chilli, ginger and shallots into a large pan or wok and place it over a medium heat. Cook for 3-4 minuets, stirring regularly, until the shallots start to turn golden and the chilli softens.

2.Add the squash and continue to cook for 3-4 minuets, again until the cubes start to turn golden and caramelise. 3. Pour in 600ml (21 fl oz) of the hot stock and simmer for 5 minutes. Add the noodles to the pan, then pour the remaining stock over the top to cover them, dunking them under the liquid if you need to, to help them soften simmer for 3 minuets, or until just tender.

4.Add the sugar snap peas, pak Choi and tofu and simmer again for another minute until vegetables are tender and the tofu is warm.

5. Take the pan off the heat. Scatter the peanuts and basil leaves on top and serve.

I used chickpeas instead of nuts by toasting in oven for 3/4 of an hour.

Vietnamese peanut rice and lemongrass tofu


300g (10 ½ oz) jasmine rice

100g (3 ½ oz) peanuts, preferably unsalted

1 tbsp sugar

1 tsp salt


400g (14oz) firm tofu

3 lemongrass stalks

2 garlic cloves,

Finely chopped

1 red chilli, seeded

And chopped

3 tbsp Japanese

Soy sauce

Juice of ½ a lime

1 tbsp sugar

2 tbsp water

1 tbsp sesame oil

Rapeseed(canola) oil, for frying


Fresh herbs-mint,

Coriander and Thai

Basil leaves

1 large carrot, peeled and grated

80g (3 oz) tender

Salad leaves

Lime wedges, to serve


1.Cut the tofu into 5mm (1/4) thin slices and put in a bowl. Remove the lemongrass outer leaves and slice lengthways, hit the stalks with the knife handle, then chop them finely, mix the garlic and chilli with soy sauce and pour the marinade over the tofu.

2.Cook the rice without salt, to pack instructions.

3.Rinse the peanuts if they’re salted. Finely chop them and mix with the sugar and salt.

4.Pluck the herb leaves from the plants and mix them carrot and salad mixture.

5.Fry the tofu in rapeseed oil in a frying pan.

Take out the pieces and plate them. Pour any remaining marinade into the pan. Add the lime juice, sugar, water and sesame oil.

6.Mix the peanut sprinkles with the rice. Top the rice with the tofu, the sauce from the pan and the salad. Serve with the lime wedges.

I used chickpeas instead of peanuts, by roasting the chickpeas in the oven for twenty minutes, then remove from oven and chopped similar to the nuts. And I replaced the rapeseed oil with linseed oil.

Rice Paper & Nori Rolls


50g/1 ¾oz rice noodles

8 rice paper sheets

2 carrots, cut into

Matchsticks strips

½ red pepper, deseeded and cut into matchsticks

80g/2 ¼ oz/oz/1/2 cup almonds, finely chopped

1 tbsp chia seeds

1 handful of mint leaves, finely chopped

1 handful of coriander/cilantro leaves, finely chopped

2 nori sheets, cut into quarters

Sesame Dipping Sauce

4 tbsp tamari soy sauce or coconut aminos

½ spring onion/scallions, finely sliced

1 tsp mirin or rice vinegar

2 tsp toasted sesame oil

1 tsp brown sugar or coconut sugar

1 tsp crushed chillies/hot pepper flakes

1 tsp sesame seeds


To make the sauce, put all the ingredients into a bowl and whisk together. Leave to one side to allow the flavours to develop.

Put the rice noodles in a saucepan and pour over boiling water to cover generously. Leave to soak for 2 minutes, then drain thoroughly in a colander. Pour boiling water into a large heatproof bowl or saucepan to depth of 1cm/1/2in. Submerge a rice paper sheet for 10-15 seconds until it becomes transparent and flimsy. Carefully lift it out and lay it flat on a plate, then fill it as follows.

Starting close to the edge of the rice paper nearest to you, start to make a narrow layer of filling along that horizontal edge, using a one-eighth portion of carrot, cucumber, pepper, almonds, chia seeds, mint and coriander/cilantro on top. Pick up the lower edge of the rice paper and tuck it over the filling, then, using flat hands, make one rolling movements to cover the filling in same of the rice paper. Tuck in the sides and roll again tightly to finish.

Put the rice paper roll on one quarter of a non sheet and roll it up in the nori sheet. Leave to one side and repeat with the remaining rice paper sheets. Cut each roll in half and serve with dipping sauce.

Mixed Bean and Tomato Chilli

Here, mixed beans, fiery red chilli and plenty of freshly chopped coriander are simmered in a tomato sauce to make a delicious vegetarian chilli. Always a popular dish.chilli can be served with a variety of accompaniments-choose from baked potatoes, baked potatoes,baked rice, crusty bread or tortillas. Garnish with slices of tomato, chopped celery or sweet (bell) pepper and top with natural (plain) non dairy yogurt.


400g/14oz jar tomato and herb sauce

2x400g/14oz cans mixed beans, drained and rinsed

1 fresh red chilli

Large handful of fresh coriander (cilantro


1.Pour the tomato sauce and mixed beans into a pan. Seed and thinly slice the chilli, then add it to the pan. Reserve a little of the coriander, chop the remainder and add it to the pan.

2. Bring the mixture to the boil, reduce the heat. Cover and simmer gently for 10 minuets. Stir the mixture occasionally and add a dash of water if the sauce starts to dry out.

3. Ladle the chilli into warmed Individual serving bowls and top with a spoonful of yogurt to serve.